2 c. diagonally sliced celery
1/4 c. water
1 (10 oz.) pkg. frozen green peas
1/2 tsp. rosemary
1/4 tsp. salt
Dash garlic salt
1/2 c. dairy sour cream
1/2 c. toasted slivered almonds

In saucepan place celery and water, cover and cook 10 minutes. Add peas, bring to steam, then simmer 2 to 3 minutes. Meanwhile, in a mixing bowl gently blend rosemary, salt and garlic into sour cream; set aside. Drain vegetables. In a serving bowl lightly toss vegetables with almonds. Spoon sour cream mixture over top. 5 to 6 servings.